Tortellini And Vegetables - cooking recipe

Ingredients

10 oz. dried cheese filled tortellini
1 medium carrot, thinly sliced
1 1/2 c. sugar snap peas, halved crosswise
1 lb. skinless, boneless chicken breasts, cut into bite-size pieces
1 c. fresh mushrooms
1 Tbsp. butter
1/3 c. chicken broth
2 Tbsp. snipped oregano
2 tsp. flour
3/4 tsp. garlic salt
1/2 tsp. pepper
1 c. milk
1 (8 oz.) pkg. cream cheese
1 Tbsp. lemon juice
1 c. quartered cherry tomatoes
1 small red pepper, chopped
2 Tbsp. grated Parmesan cheese

Preparation

Cook tortellini in boiling salted water according to package directions, adding carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.